Name: Salmon Patties with Creamy Lemon Garlic Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: For the Patties:; 2 cans (6 oz each) salmon or 12 oz cooked salmon; ½ cup breadcrumbs; 1 large egg; ¼ cup onion, finely chopped; 2 tbsp fresh parsley; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp pepper; ½ tsp paprika; 1 tbsp Dijon mustard; 1 tbsp mayonnaise; 1 tbsp lemon juice; 2 tbsp olive oil; For the Sauce:; ½ cup Greek yogurt or mayo; 1 tbsp lemon juice; 1 tsp lemon zest; 1 garlic clove, minced; ½ tsp honey (optional); ½ tsp Dijon mustard; Salt & pepper to taste

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Looking for a delicious way to enjoy salmon that’s quick, budget-friendly, and packed with flavor? These easy Salmon Patties with Creamy Lemon Garlic Sauce are the perfect answer. Whether you’re using pantry staples like canned salmon or have some leftover cooked salmon to use up, these golden, crispy patties come together in minutes and are elevated by a bright, zesty yogurt sauce that takes things to the next level.

Ideal for a weeknight dinner, meal prep, or a light lunch, this recipe strikes a balance between comfort food and fresh, wholesome eating. With bold herbs, savory spices, and a tangy sauce that ties it all together, these salmon patties are sure to become a staple in your kitchen.

Salmon Patties with Creamy Lemon Garlic Sauce

Why You’ll Love This Recipe

Quick and easy: Ready in under 30 minutes from start to finish.
Budget-friendly: Uses affordable canned salmon without compromising flavor.
Great for meal prep: Make a batch and enjoy throughout the week.
Versatile: Perfect for serving as sliders, in wraps, over salads, or as a main dish.
Wholesome ingredients: Packed with protein and flavored with herbs and spices.
Customizable: Easily adaptable to gluten-free, dairy-free, or low-carb diets.

Ingredients

For the Salmon Patties:

2 cans (6 oz each) salmon, drained and flaked (or 12 oz cooked fresh salmon)
½ cup breadcrumbs (panko or regular)
1 large egg, beaten
¼ cup finely chopped onion
2 tablespoons fresh parsley, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons olive oil (for frying)

For the Creamy Lemon-Garlic Sauce:

½ cup plain Greek yogurt (or mayonnaise for a richer sauce)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
½ teaspoon honey (optional)
½ teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Step 1: Prepare the Salmon Mixture

In a large bowl, combine flaked salmon, breadcrumbs, egg, onion, parsley, garlic powder, onion powder, salt, pepper, paprika, Dijon mustard, mayonnaise, and lemon juice. Stir until the mixture is evenly combined. If it’s too wet, add extra breadcrumbs. If it’s too dry, mix in a bit more mayonnaise.

Step 2: Shape the Patties

Form the salmon mixture into 8 evenly sized patties, about 2–3 inches in diameter. Let them rest on a plate for 5–10 minutes to firm up before frying.

Step 3: Cook the Patties

Heat olive oil in a large skillet over medium heat. Cook the patties for 3–4 minutes per side until golden brown and crisp. Remove and place on a paper towel-lined plate to drain.

Step 4: Make the Sauce

In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, garlic, honey (if using), Dijon mustard, and salt and pepper. Adjust to taste.

Step 5: Serve

Serve the salmon patties warm, topped or paired with the creamy lemon-garlic sauce. Add lemon wedges or fresh parsley for garnish.

Variations

Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers.
Dairy-Free: Use dairy-free yogurt or stick with mayonnaise in the sauce.
Low-Carb/Keto: Swap breadcrumbs for almond flour or crushed pork rinds.
Spicy: Add red pepper flakes or a dash of hot sauce to the patty mixture.
Add Veggies: Mix in finely chopped bell peppers or grated carrots for extra color and texture.

Storage and Reheating

Refrigerator: Store cooked salmon patties in an airtight container for up to 4 days. Keep sauce in a separate container.

Freezer: Freeze cooked patties in a single layer, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before reheating.

To Reheat:

Stovetop: Reheat in a skillet over medium heat with a splash of oil until warmed through.
Oven: Heat at 350°F (175°C) for 10–12 minutes.
Air Fryer: Reheat at 350°F for 5–7 minutes for a crisp texture.

FAQ

Can I use fresh salmon instead of canned?
Yes! Use about 12 oz of cooked, flaked fresh salmon.

What’s the best substitute for Greek yogurt in the sauce?
You can use mayonnaise or sour cream for a richer, creamier sauce.

How do I keep the patties from falling apart?
Make sure the mixture is moist but firm. If it’s too crumbly, add more mayo or an extra egg.

Can I bake the salmon patties instead of frying?
Yes. Place patties on a baking sheet and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.

Are these good for kids?
Absolutely! They’re mild in flavor, and the sauce can be adjusted to be kid-friendly by omitting garlic or lemon zest if preferred.

Conclusion

These Salmon Patties with Creamy Lemon-Garlic Sauce offer the perfect balance of crispy texture, rich flavor, and bright citrusy freshness. Whether you’re feeding a family, prepping for the week, or simply need a fast dinner solution, this recipe delivers every time. Try them once, and they’ll become a regular part of your meal rotation.